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Categories:
butter onion carrot celery green pepper garlic long grain rice chicken broth water frozen peas parsley thyme Tabasco sauce salt black pepper
Viewed: 39 - Published at: 6 years agoIngredients
- 4 tablespoons butter or 4 tablespoons margarine
- 1 cup chopped onion
- 1 cup finely diced carrot
- 1/2 cup thinly sliced celery
- 1/2 cup chopped green pepper
- 2 cloves garlic, minced
- 1 1/2 cups uncooked long-grain rice
- 1 3/4 cups fat-free low-sodium chicken broth
- 1 cup water
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
- 1/4 teaspoon Tabasco sauce, to taste
- 1/2 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Method
- Heat 2 tablespoons butter in a large saucepan; add onion, carrots, celery, green pepper, and garlic, cooking until tender.
- Remove vegetables from pan and set aside.
- Heat remaining 2 tablespoons of butter in pan; add rice and cook, stirring constantly, until rice is light brown.
- Do not burn rice.
- Stir in chicken broth, water, frozen peas, cooked vegetables, parsley, thyme, Tabasco, and salt and pepper to taste.
- Bring mixture to a boil, then reduce heat and simmer, covered, for 15-20 minutes or until liquid is absorbed and rice is tender.
- Fluff with fork before serving.
- Tip: if rice seems wet, place clean dishtowel firmly between lid and pan; let rest for 10-15 minutes while towel absorbs excess liquid.
